Potato tortilla

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  • 30m

  • 35m
  • 4 servings

Potato tortilla

This Spanish-inspired omelette is easy to whip up for breakfast or brunch.


475 calories per serve


Allergens: Recipe may contain egg, milk and lactose.

  • 8

  • 6
    Method Steps

8 Ingredients

  • 400g carisma potatoes, unpeeled, cut into 5mm-thick slices

  • 50g baby spinach leaves

  • 125g Weight Watchers Bacon, fat trimmed

  • 2 tsp olive oil

  • 1 small brown onion, finely chopped

  • 3 eggs, lightly beaten

  • 1 cup (170g) frozen broad beans

  • 1 1/4 cups (250g) Bulla Cottage Cheese

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6 Method Steps

  • Boil, steam or microwave potatoes (400g carisma potatoes, unpeeled, cut into 5mm-thick slices) until just tender. Drain. Transfer to a large bowl. Add spinach (50g baby spinach leaves) and set aside, covered, for 5 minutes or until spinach has wilted.

  • Meanwhile, finely chop half the bacon (125g Weight Watchers Bacon, fat trimmed). Heat oil (2 tsp olive oil) in a medium (22cm) non-stick ovenproof frying pan over medium heat (see note). Cook onion (1 small brown onion, finely chopped) and chopped bacon, stirring, for 5 minutes or until onion has softened. Transfer to bowl with potato mixture. Add eggs (3 eggs, lightly beaten) and stir to coat.

  • Thinly slice remaining bacon. Reheat same pan over medium-high heat. Cook sliced bacon, stirring, for 5 minutes or until browned. Transfer to a small bowl.

  • Reheat same pan over medium heat. Add potato mixture, pressing lightly to spread mixture over base of pan. Cook for 8–10 minutes or until base is golden and set.

  • Preheat grill on high. Grill tortilla for 5 minutes or until top is golden and set.

  • Meanwhile, boil, steam or microwave broad beans until just tender. Drain. Refresh under cold water and drain. Peel and discard skins. Combine beans (1 cup (170g) frozen broad beans), sliced bacon and cottage cheese in a bowl. Serve tortilla wedges topped with cottage cheese (1 1/4 cups (250g) Bulla Cottage Cheese) mixture.

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Recipe Notes

If you don’t have an ovenproof frying pan, cover the handle with foil before placing it under the grill.

SERVE WITH: Mixed salad leaves, drizzled with balsamic vinegar.


Nutrition per Serving

%Daily Value#

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Recipes with a Health Score of 8.0+


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